Set oven to 350 degrees Fahrenheit (180 degrees C). Cake pans should be greased and dusted with flour.

Salt, baking soda, baking powder, and flour should all be combined.

In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugar and eggs and mix until light and fluffy.

Cream the butter in the bowl of your electric mixer by beating it at a medium speed. Mix till frothy after adding the sugar and eggs.

Milk is given a vanilla extract addition. Start and end with the flour mixture as you add the milk to the butter combination while the mixer is running on low speed.

Bake the batter for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Distribute the batter evenly between the prepared pans.

Beat the butter in the bowl of your electric mixer on medium speed until creamy to make the buttercream frosting. Blend in the confectioners' sugar after adding it. Incorporate the milk, vanilla extract, and 1/2 cup (120 ml) of chocolate ganache into the frosting. Blend until uniform.

Put one of the cake layers on a serving plate to start assembling the cake. Add 1/2 cup (120 ml) of the chocolate ganache on the surface. Add the second layer of cake on top, then frost the cake's top and sides with buttercream.

In a small saucepan over medium heat, bring the cream to a boil in order to make the chocolate ganache. Add the chopped chocolate after taking the pot from the heat. After 5 minutes, whisk until smooth. Pour over the cake's top, letting it run down the edges as it does so. Serve right away.